Mee Krob Recipe
Mee krob, which literaly means 'crispy
noodles', is practically a national dish in Thailand, where each village
or region has its own variation. This particular recipe comes from the
capital city of Bangkok and typifies the cooking of the country's south.
Ingredients: (Serves 4)
Peanut (groundnut) or other vegetable oil
for deep-frying
300 g/10 oz dried rice vermicelli
2 tablespoons chopped garlic
150 g/5½ oz pickled fresh or canned white
crabmeat
250 g/9 oz peeled and deveined raw shrimps
(prawns)
3 scallions (spring onions), cut into thin
strips about 5 cm/2 inch long
2 tablespoons chili paste
2 tablespoons fish sauce such as nam pla
2 tablespoons freshly squeezed lime juice
1 teaspoon sugar
200 g/2 cups beansprouts
Method:
Heat enough oil in a large wok to deep-fry
the vermicelli. When the oil is hot, deep-fry a few handfuls of
vermicelli at a time until they puff up and turn a pale golden color.
When cooked, drain on kitchen paper and set aside.
Pour off all but 2 tablespoons of the oil,
and fry the garlic until lightly golden. Add the crabmeat, shrimps and
scallions, and stir-fry for 2 minutes.
Add the chili paste, fish sauce, lime juice
and sugar, then stir through. Add the crisp vermicelli, and toss gently.
Turn off the heat, and toss in the beansprouts (they should be
practically raw). Serve immediately.
Happy Cooking,
Carol |
